Pasta preparations span the simple, like fettucini with tomato and basil, and the elaborate, like pappardelle al crostaceo, with lobster, shrimp, spinach, and shiitake mushrooms in a garlicky light tomato sauce. Tomatoes, wine, garlic, mushrooms, onions and lemon invigorate main courses from a light zuppa di pesce to a hearty brasato di carne miste with braised lamb, beef and chicken. Open since 1993, nobody’s breaking up with Pomodoro Rosso anytime soon.